MEXICAN MEAT MIX (freeze ahead)
5 lb. beef roast or combination of beef and pork (this is what I like)
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 jars (7 oz. each) green chile salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt (or to taste)
1 tsp. ground cumin
Preheat oven to 275 degrees F.
Place roasts in large roasting pan. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours until well done. (Or cook with 1 cup water in pressure cooker 35 to 40 minutes.)
Drain meat. Cool meat, shred meat and set aside.
Spray a large skillet with cooking spray. Saute onions and green chilies 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in meat. Cook 5 minutes until thickened. Cool.
Put 3 cups mix into 1 quart freezer bags. Freeze.
Makes about 9 cups (I always double this recipe)
From: Lisa in UT
5 lb. beef roast or combination of beef and pork (this is what I like)
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 jars (7 oz. each) green chile salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt (or to taste)
1 tsp. ground cumin
Preheat oven to 275 degrees F.
Place roasts in large roasting pan. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours until well done. (Or cook with 1 cup water in pressure cooker 35 to 40 minutes.)
Drain meat. Cool meat, shred meat and set aside.
Spray a large skillet with cooking spray. Saute onions and green chilies 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in meat. Cook 5 minutes until thickened. Cool.
Put 3 cups mix into 1 quart freezer bags. Freeze.
Makes about 9 cups (I always double this recipe)
From: Lisa in UT
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Reviews and Replies: | |
1 | Recipe: Mexican Meat Mix (freeze ahead) |
Betsy at Recipelink.com | |
2 | Recipe(tried): Mexican Meat Mix (freeze ahead) - Variation |
Joan Ellenton, FL | |
3 | Thank you for letting us know Joan, we appreciate the feedback (nt) |
Betsy at Recipelink.com |
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